Candied Lemon Slices

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4In 8-inch skillet, heat 1 cup granulated sugar and 1 cup water to simmering over medium heat; place lemon slices in single layer on syrup mixture. Simmer (do not boil) about 45 minutes or until white part of peel is translucent. On cookie sheet lined with cooking parchment paper, place lemon slices; let stand 20 minutes or until cool. Cut lemon slices in half.

5Sprinkle 1 tablespoon demerara sugar over tops of each tart. Holding kitchen torch 3 to 4 inches from tart, caramelize sugar on each tart by heating with torch about 2 minutes, moving flame continuously over sugar in circular motion, until sugar is melted and light golden brown. Immediately top each tart with two candied lemon slice halves.

EXPERT TIPS

Expert Tips

If you don’t have a kitchen torch, you can caramelize the demerara sugar using the broiler. After sprinkling tops of tarts with demerara sugar, place ramekins on 15x10x1-inch pan or cookie sheet with sides. Broil with tops 4 to 6 inches from heat 5 to 6 minutes or until sugar is melted and forms a glaze.

Do not use glass custard cups or glass pie plates; they cannot withstand the heat from the kitchen torch or broiler and may break.